Restaurant-Style Ratatouille

1Heat olive oil in a large skillet over medium heat. Add the sliced onion (1) and minced garlic (3 cloves). Cook until the onion (1) is translucent.

2Add the cubed eggplant (1), sliced zucchini (1), diced yellow and red bell (1) peppers to the skillet. Cook until the vegetables are slightly tender.

3Stir in the chopped tomatoes (2) and tomato paste (2 tablespoons). Season with dried thyme (1 teaspoon), dried oregano (1 teaspoon), salt, and pepper. Mix well.

4Reduce the heat to low, cover the skillet, and simmer for about 20-25 minutes, stirring occasionally.

5Once the vegetables are soft and the flavors have melded together, remove the skillet from heat.

6Serve the ratatouille hot, garnished with fresh basil leaves.

7Enjoy this restaurant-style ratatouille as a delightful and vibrant vegetarian dish!